1 c. mayonnaise
1/4 c. chutney
1 tsp. curry
2 tsp. grated lime peel
1/4 c. fresh lemon juice
4 c. white chicken
2 cans pineapple chunks (hunks - drain)
2 c. sliced celery
1 c. sliced green onions
1/2 c. sliced toasted almonds

1. Blend well the first 5 ingredients.

2. Chicken preparation: Just cover in salted water and add 1 sliced carrot, celery and onion, 1 bay leaf. Bring to a boil and simmer until done.

3. Stir in chicken, pineapple, celery and green onions.

Serve over lettuce and sprinkle with almonds. Serves 12.